This Caprese tart recipe is perfect for easy lunches and fast dinners. Flaky puff pastry, mozzarella, roasted tomatoes and fresh basil? Yes please!
I made this tart a while ago when I had some friends coming over for lunch. I wanted to serve something light and easy and this tart was just the thing. The beauty of simple tarts like this is that everything can be prepped ahead of time and the tart can quickly be assembled and baked off before serving. It’s perfect for easy lunches or as a showstopping side dish at any gathering. (Can you just imagine this bad boy at your 4th of July party?!)
I don’t always use buffalo mozzarella/fior di latte (fresh mozzarella) and have often used the firmer stuff best used on pizza, etc. Fresh mozzarella makes this Caprese tart completely luscious but can be a mission to get hold of and adds a little more work. Because fresh mozzarella is stored in liquid, you need to make sure that the cheese is well-dried before adding it to the tart. If you don’t, the bottom of the tart will be super soggy and you won’t get that lovely crisp base.
My suggestion is to slice the cheese then dry each slice with a bit of kitchen towel to get rid of any excess moisture.
I served the Caprese tart with a simple green salad and it made such a lovely, relaxed lunch. Add a few bottles of chilled white wine for serious lunch goals.
Caprese tart with roasted tomatoes
for the roasted tomatoes
- 10 to matoes sliced into 1cm slices
- 2 tablespoons olive oil
- sea salt flakes
- black pepper
for the tart
- 1 roll ready-made puff pastry, defrosted
- 200 g buffalo mozzarella/fior di latte sliced into 1/2 cm slices
- 1 egg beaten
- fresh basil leaves
- Pre-heat the oven to 200°c.
- Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
- Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
- To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
- Place the tomatoes and mozzarella on the pastry, alternating between the two.
- Brush the edges of the pastry with the beaten egg.
- Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
- Remove from the oven and top with the fresh basil leaves. Serve immediately.